Versailles Pineapple Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Put a pineapple mould into the charged ice cave for about half an hour before using.
  2. Open the mould and fill the top part which represents the leaves with pistachio ice cream ('Book of Ices,' page 19).
  3. Fill the body of the mould with pineapple ice ('Book of Ices,' page 19), to which add the pulp of six tangerines and the very finely-chopped peels of the same.
  4. Fill the bottom of the mould with pistachio ice.
  5. Close up the mould and stand it in the charged ice cave for three and a half to four hours.
  6. Turn the mould occasionally during freezing so that the ice becomes evenly frozen.
  7. When required, turn out the ice in the usual way.
Original Text
Versailles Pineapple Cream Crème d'Ananas à la Versailles Put a pineapple mould into the charged ice cave for about half an hour before using; then open it and fill the top part which represents the leaves with pistachio ice cream ('Book of Ices,' page 19), and fill the body of the mould with pineapple ice ('Book of Ices,' page 19), to which add the pulp of six tangerines and the very finely-chopped peels of the same; fill the bottom of the mould with pistachio ice; close up the mould and stand it in the charged ice cave for three and a half to four hours, during which time turn it occasionally so that the ice becomes evenly frozen; when required turn out the ice in the usual way.
Notes
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